A total of seventy five samples of soft, Ras and processed cheese (25 each) were collected from Ismailia Governorate and analyzed for detection of lead, cadmium, mercury and copper. The results revealed that 48 %, 64 % and 72 % of the examined cheese samples, respectively, contained lead beyond the maximum permissible limit (MPL). Moreover, cadmium level was beyond the permissible limit in 44 %, 68 % and 64 % of cheese samples, respectively. However, mercury was found to be within the permissible limit in all of the examined cheese samples. Copper was exceeded the permissible limit in 80 %, 100 % and 60 % of cheese samples, respectively. The average levels of heavy metals obtained were compared with the acceptable daily intake (ADI) of heavy metals through consumption of 100 grams of cheese. The results illustrated that the calculated daily intakes for adult person (70 kg. BW.) representing variable levels which closely related to the rate of contamination. The public health significance and suggestion for their avoidance were discussed.
Ibrahim, J. (2013). Residues of Toxic Heavy Metals in Different Types of Egyptian Cheese. Egyptian Journal of Food Safety, 1(1), 42-48. doi: 10.21608/ejfsj.2013.156848
MLA
Jehan Ibrahim. "Residues of Toxic Heavy Metals in Different Types of Egyptian Cheese". Egyptian Journal of Food Safety, 1, 1, 2013, 42-48. doi: 10.21608/ejfsj.2013.156848
HARVARD
Ibrahim, J. (2013). 'Residues of Toxic Heavy Metals in Different Types of Egyptian Cheese', Egyptian Journal of Food Safety, 1(1), pp. 42-48. doi: 10.21608/ejfsj.2013.156848
VANCOUVER
Ibrahim, J. Residues of Toxic Heavy Metals in Different Types of Egyptian Cheese. Egyptian Journal of Food Safety, 2013; 1(1): 42-48. doi: 10.21608/ejfsj.2013.156848
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